Stuffed Flambé Cutting
- 600 g of beef tenderloin
- 200 g of potatoes
- 200 g champignons
- 1 onion
- 200 g hard goat cheese
- 4 tbsp. l. butter
- 3 tbsp. l. vegetable oil
- 250 ml of dry white wine
- 250 ml cream with 22% fat content
- 1 tbsp. l. soy sauce
- 80 ml brandy
- pinch of dried basil
- salt, black ground pepper
Cooking time: 35 minutes. Servings: 4
Peel the potatoes with a vegetable shake, cut into thin slices, pour half of the vegetable oil and bake in the oven at 200 ° C, 25 minutes. Grate a third of goat cheese. Cut the remaining cheese into slices. Pour into the saucepan wine and soy sauce, heat until the volume of liquid is reduced by 2 times. Add cream and grated cheese, mix whisk and cook until a thin sauce is obtained. Season to taste with salt and pepper. Mushrooms cleaned, cut into slices and fry in the remaining vegetable oil, 8-10 min. Sprinkle basil, season with salt and pepper. Onion peel and grind. Wash meat, dry and cut into 4 pieces. Make cuts in each piece and fill them with slices of cheese. Salt and pepper. Heat the butter in a frying pan and fry the tenderloin, for 4-6 minutes. from each side. Add the onions and cook, stirring, 5 more minutes. Put the potatoes and mushrooms in the frying pan. Slightly warm brandy, pour the dish and set it on fire. Serve with sauce.
Warm salad with pork
- 250 grams of pork fillet
- 200 grams of broccoli
- 150 g of green beans
- 1 stalk of leek (white part)
- 2 cloves of garlic
- 2 tbsp. l. pine nuts
- 1 tbsp. l. soy sauce
- 3 tbsp. l. olive oil
- 50 g fuchozy
Cooking time: 25 min, Servings: 2
Funchosa soak in boiling water for 10 minutes, then rinse. Broccoli to disassemble on the inflorescence. Cut the beans into pieces. Boil vegetables in boiling salted water, 5 min. Pork cut into thin strips, cut into semi-rings, and chop garlic. Fry the meat in hot oil, 4 min. Add nuts, garlic, leeks. Cooking 7 min. Add soy sauce and fecco, warm up, 1 min. Mix with broccoli and beans.
Champignons stuffed with
- 600 g of champignons
- 150 grams of boiled chicken meat
- 1 onion
- 150 g of processed cheese in slices
- 1 egg
- 4 tbsp. l. Wheatgrass
- 1 tbsp. l. chopped dill and parsley
- 200 g sour cream
- 50 ml of white dry wine
- 1 tsp. granular mustard
- salt pepper
Cooking time: 35 minutes. Servings: 6
Mushrooms cleaned, washed and dried. Separate the legs and chop them finely, put off the hats. Wheat croup fry in a dry heated frying pan, 4 min. Then put into a saucepan, pour boiling salted water and cook for 10 minutes. To merge the water. From the melted cheese cut the mugs according to the number of hats of champignons. Peel onion and finely chop. Chicken meat cut into small cubes. Cut the cheese from the scraps and mix with the croup, chicken, greens, eggs, onions and chopped mushrooms. Salt and pepper. Put champignon caps in oiled form. Fill them with stuffing, top with cheese mugs. Preheat the oven to 180 ° C. Mix sour cream with mustard and wine, salt and pepper. Pour the mushrooms with the resulting sauce and bake in the oven for 15 minutes.
Fried pork with mushrooms
Cooking time: 35 min. Servings: 6
- 650 g of pork fillet
- 100 g of fat
- 250 grams of cherry
- 2 onions
- 2 tomatoes
- 200 g sour cream
- 1 tbsp. l. vegetable oil
- pinch of oregano
- salt pepper
Peel the onions. Wash tomatoes and mushrooms. Cut onions, fat, tomatoes and mushrooms in small pieces. Cut the meat into thin slices. Fry the fat in the oil heated in the saucepan, 3 minutes. Put the meat and cook, for 5 minutes. from each side. Transfer to a bowl. Fat to remove. In the same saucepan fry the onions, 6 minutes. Put the tomatoes, mushrooms and oregano. Cook for 6 minutes. Add sour cream, fried meat, salt and pepper, simmer under the lid 7 min. When serving, you can sprinkle with fresh herbs.
Beef rolls with spicy stuffing
- 800 g beef fillet
- 4 slices of boiled-smoked ham
- 0.5 sharp green pepper
- 50 grams of grated cheddar cheese
- 2 tbsp. l. tomato paste
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. chopped cilantro
- pinch of ground paprika
- salt pepper
Cooking time: 25 minutes. Servings: 4
Beef cut into 4 pieces and slightly repel. Season with salt and pepper. Pound the sharp pepper by removing the seeds, and mix with cheese, herbs, paprika and salt. Put a slice of ham on each piece of beef, distribute the cheese filling on top. Roll it into rolls, fasten with toothpicks and fry in preheated oil, 8 min. Dilute the tomato paste in 1 glass of water. Transfer carefully the rolls into a refractory mold, pour the tomato mixture. Cover and put in the oven for 20 minutes. at 200 ° C.
Caesar salad"
For salad dishes:
- Leaves of romano lettuce - 1 head
- Parmesan cheese - 50 g
- Wheat crumbs (with garlic dressing) - 2 packs
For Caesar sauce:
- Egg yolk - 3-4 pcs.
- Garlic - 1 tooth
- Mustard Dijon - 1 tsp.
- Olive oil - 150 ml
- Vegetable oil - 150 ml
- Lemon juice
- White pepper - to taste
- Salt - to taste
Cooking:
Fry until ready "Pieces of chicken in breading" from "Golden Cockerel" to a golden crust and place on a napkin. Tear the leaves of the salad with your hands, and grate the parmesan cheese. All the ingredients of the salad are laid out in layers, season with "Caesar" sauce and lay with a slide in the middle of the plate, and around spread out the finished pieces.
Stew in Spanish
- 600 g of low-fat smoked bacon
- 2 slices of salami
- 150 g of hunting sausages
- 1 red and green sweet pepper
- 100 g pickled cucumber
- 50 g of pitted olives
- 200 ml cream with a fat content of 22%
- 100 ml beef broth
- 0,25 tsp. paprika
- salt pepper
Cut all smoked meat into small pieces, sprinkle with paprika. Fry the smoked meat in a heated frying pan, 6 min. Cut the sweet pepper into large pieces, cucumber - small straws. Put in the saucepan smoked meat, sweet pepper, cucumbers and black olives, pour broth and cream. Season to taste and simmer for 15 minutes.
Pork chop with bacon
- 800 g of pork fillet
- 100 g of bacon
- 1 large onion
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. butter
- 2 tbsp. l. flour
- 0.5 tsp. dried marjoram
- salt, black ground pepper
Cooking time: 25 minutes. Servings: 4
Peel onion, cut into cubes, bacon - slices. Heat butter in a frying pan and fry onion, 5 min. Add the bacon and cook, stirring, 4 more minutes. Sprinkle with marjoram. Pork fillet wash, cut into 4 portions. Make an incision in each piece in the form of a pocket. Meat slightly beat off, salt and pepper. Fill the pockets with onions and bacon, fix with toothpicks. Roll the chops in flour. Fry in warmed vegetable oil, for 5 minutes. from each side. You can serve with fresh vegetables and potatoes, decorating with fresh marjoram.
Beef sukiyaki
- 400 g beef tenderloin
- 20 g of lard
- 2 potatoes
- 1 eggplant
- 100 g Shiitake mushrooms
- 1 leek (white part)
- 200 g of Japanese rice noodles
For "broth" dishes:
- 100 ml sake
- 50 ml of rice wine
- 3 tbsp. l. sauce
- 1 tbsp. l. Sahara
Cooking time: 25 minutes. Servings: 4
Prepare the broth. Pour half a cup of water into a bowl, add sugar, sake, rice wine and sauce. Stir and set aside. Meat is washed, dried with a napkin and cut across the fibers into thin strips. Wash the mushrooms. The leeks should be washed and cut into thin half-rings. Peel potatoes and eggplant, cut into small cubes. In a saucepan, boil the salted water, put the noodles and cook for 2 minutes. Drain the water, dry the noodles. Salo cut into slices, put in a heated frying pan and melt. Add meat and fry over high heat, 4-5 min. Pour the prepared "broth", bring to a boil. Put mushrooms, leeks, potatoes and eggplants. Stew for 5-6 minutes, until the softness of vegetables. Serve with noodles and sauce.
Beef with garlic sauce
- 700 g of beef tenderloin
- 7 large cloves of garlic
- 250 ml of milk
- 1 tbsp. l. butter
- 3 tbsp. l. vegetable oil
- salt pepper
Cooking time: 30 min. Servings: 4
For the sauce pour the milk into the pan, put the peeled garlic cloves and bring to a boil. Cook on low heat for 10 minutes, until garlic is very soft. Salt and pepper. At this time, cut the beef into slices, it is good to fight off. Season with salt and pepper. Fry the meat in warmed vegetable oil, for 4 minutes, on each side. Beat the milk with garlic in a blender, return to a saucepan and cook, stirring, for 4 more minutes. Remove the sauce from the heat and mix with butter and black pepper. Serve meat with sauce.
Moussaka
- 400 g minced beef and pork
- 500 g of potatoes
- 2 onions
- 1 large eggplant
- 2 large tomatoes
- 1 clove of garlic
- 4 tbsp. l. vegetable oil
- by a pinch of rosemary and thyme
- salt, ground black pepper
For dish sauce:
- 250 ml of milk
- 150 g sour cream fat content of 20%
- 1 tbsp. l. flour
- 1 tbsp. l. butter
- 1 egg
- pinch of nutmeg
Boil the potatoes in a uniform until ready, 20-25 min. In the meantime, the eggplant should be washed, dried and cut along thin slices. Fry in warmed vegetable oil, for 3-4 minutes. from each side. Transfer to a bowl. Onions and garlic peeled, finely chopped, put in a frying pan, where the eggplant was roasted, cook for 4 minutes. Add mincemeat, rosemary, thyme, salt and pepper, fry, stirring, 5 more minutes. Cool the potatoes and clean. Cut potatoes and tomatoes into slices. In a greased refractory form, lay half the potatoes, minced meat, remaining potatoes, eggplants and tomatoes. Preheat the oven to 200 ° C. In a frying pan heat the butter and fry the flour until golden brown, 2-3 minutes. Milk bring to a boil and, stirring constantly, pour into the pan with flour. Remove from heat, add sour cream and egg. Season with nutmeg, salt and pepper. Pour the sauce over the casserole and put in the oven for 30 minutes.
Chicken in Almond Breading
- 500 g chicken fillet
- 2 tbsp. l. flour
- 1 egg
- 80 g almond flakes
- 3 tbsp. l. vegetable oil
- juice of 1 lemon
- 150 ml of pomita (chopped tomato pulp)
- 2 cloves of garlic
- 50 ml of olive oil
- salt pepper
Wash the fillets and cut into wide strips. Sprinkle with salt and pepper. Dip the chicken pieces first into the lemon juice, then into the flour, into the beaten egg and into the almonds. Fry the fillets in warmed vegetable oil, for 7 minutes. from each side. Garlic chop, mix with pomito, olive oil, salt and pepper, Serve chicken with sauce.
Meat with chili in Mexican
- 400 g ground beef
- 2 onions
- 250 g canned red beans
- 600 g canned tomatoes
- 1 red hot pepper
- 2 tbsp. l. vegetable oil
- 1 tsp. Sahara
- 0.5 tsp. cumin
- salt pepper
Cooking time: 35 minutes. Servings: 4
Peel onion and finely chop. In a frying pan, heat the vegetable oil and fry the onions, 5 minutes. Add minced meat and cook for another 10 minutes. Remove the seeds from the pepper and chop the pulp. Put beans in beans, slices of tomatoes, spicy peppers, sugar, caraway seeds and salt. Simmer on low heat for 20 minutes.
Puff pastry
- 500 grams of finished puff pastry
- 600 g of boiled pork
- 1 onion
- 2 boiled eggs
- 150 g of canned corn
- 2 tbsp. l. mayonnaise
- 1 egg
- 2 tbsp. l. vegetable oil
- 2 tbsp. l. chopped onions, cilantro and dill
- a few drops of Tabasco sauce
- salt pepper
The dough should be thawed at room temperature for 15 minutes. Onion peeled, cut into thin half-rings, meat - small cubes. In a frying pan, heat the vegetable oil and fry the onion, 6 minutes. Add meat and cook, stirring, 5 more minutes. Corn the corn, boiled eggs to grind. Combine the fried meat with corn, eggs, greens and mayonnaise. Season to taste with salt and pepper. On a flour-poured table, roll the dough into a thin layer, sprinkle the surface with Tabasco sauce. Cut the dough into squares, arrange for 1 tbsp each. l. fillings. Preheat the oven to 180 ° C. Pull the ends of the squares to the center and secure the edges. Lubricate the patties with a lightly beaten egg and bake until golden brown, 15-20 minutes.
Beef liver in wine
- 400 g of beef liver
- 1 onion
- 3 cloves of garlic
- 50 ml of white dry wine
- 3 tbsp. l. vegetable oil
- 1 tbsp. l. breadcrumbs
- a pinch of cumin and cinnamon
- salt, red ground pepper
Cooking time: 30 min. Servings: 2
Wash liver, cleanse of bile ducts and film. Cut into cubes and fry in 2 tbsp. l. preheated oil, 5 min. Salt, pepper and transfer to a bowl. Peel onion and garlic, finely chopped. In the pan, where the liver was roasted, pour the remaining oil and fry the vegetables, 5 minutes. Sprinkle with cumin, cinnamon, red pepper and salt. Pour 1 cup of hot water, wine, bring to a boil. Stew on a small fire for 3-4 minutes. Put the liver in the sauce, sprinkle with breadcrumbs and greens, cook for 5 minutes. on low heat.
Lamb in Iranian
- 400 g fillet of young lamb
- 40 grams of lamb fat
- 2 apples
- 1 onion
- 3 cloves of garlic
- 1 tsp. flour
- 1 tsp. curry powder
- grated peel 0,5 lemon
- salt pepper
Peel onion and garlic, grind. Meat and lard wash, cut the meat into large cubes, bacon - small pieces. In a heated frying pan fry the fat to squash. Add onions and garlic, sprinkle curry and cook for 6 minutes. Transfer to a bowl. In the same pan, put the meat and fry 10 minutes. Then sprinkle it with flour, stir, add applesauce, lemon zest, fried onion and garlic, salt and pepper. Pour a glass of hot water, bring to a boil and simmer under the lid for another 10 minutes.
Tagliatelle with turkey goulash
- 200 g of tagliatelle
- 300 g turkey fillets
- 1 zucchini
- 1 onion
- 2 cloves of garlic
- 50 g of dried tomatoes
- 3 tbsp. l. vegetable oil
- 150 g sour cream
- 1 tbsp. l. starch
- 1 tbsp. l. tomato paste
- 1 tsp. dried thyme
- salt, black pepper
Cooking time: 35 minutes. Servings: 4
Dried tomatoes cut into slices, pour 0.5 cups of hot water and set aside for 15 minutes. Zucchini, onions and garlic peeled, zucchini cut into small cubes, onion and garlic - cubes. Filet turkeys, wash and dry and cut into small pieces. Preheat the vegetable oil in a saucepan and fry the meat over high heat, 5 minutes. Reduce fire to medium, put zucchini, onion, garlic and thyme, cook all together, stirring, 3 min. Add tomato paste to the saucepan, stir and fry for another 2 minutes. Put sun-dried tomatoes with the liquid. Salt and pepper to taste, bring to a boil and simmer for 5 minutes. Dilute starch in 50 ml of cold water. Pour the starch into the saucepan. Bring to a boil, put the sour cream and cook, stirring, 7-8 min., Until the goulash thickens. Remove from heat. Boil the tagliatelle in salted water according to the instructions on the package. Throw in a colander and serve with goulash.